Pecan pie is a dessert that everyone in our house enjoys. While I enjoy pecan pie, I do have a couple issues with it. First, I have had occasional problems with getting the filling to set. Sometimes the crust is on the verge of burning before the filling has gotten to the correct consistency. Second, I am not a fan of pie crust. I tend to dislike both the taste and texture.

After New Year’s we had plans with another family while both of our oldest sons were home from college. With a theme of southern food, I was charged with making the appetizers and desserts. The popular request for dessert was pecan pie. However, I wasn’t sure if one pie would be enough for a group of eight, but two pies seemed like way too much. What’s a girl to do but search for a way to make pecan pie for a gathering of this size? Thus with a little thinking and a little help from the internet, I decided to transform pecan pie into bars.

The result was fantastic! Instead of a crust, I made a shortbread-like base that was topped with pecan pie filling, which was oh, so yummy. Although they are bars, the filling is pretty sticky. If you decide to treat them as a finger food, be sure to have wet wipes nearby. Oh, and I also should warn you that they are addictive. These bars have since been served at a house party with many requests for the recipe.

Pecan Pie Bars

2015-02-01 19:11:46

Yields 16

Print

Prep Time

5 min

Cook Time

50 min

Total Time

55 min

Prep Time

5 min

Cook Time

50 min

Total Time

55 min

Ingredients

2 cups flour

1/3 cup sugar

pinch salt

2/3 cup butter

1 cup light corn syrup

1/2 cup white sugar

1/2 cup brown sugar

3 eggs

1-1/2 Tb. butter, melted

1 tsp. vanilla

2 cups pecans, chopped

Instructions

Preheat oven to 350.

Line a 13×9 pan with parchment paper, and coat well with nonstick cooking spray.

Combine flour, 1/3 cup white sugar, and salt in a large mixing bowl.

Add 2/3 cup butter, cutting into small pieces. Using a pastry blender, blend until butter is the size of peas.